Alliums
(garlic,
shallots,
scallions,
chives)
Finely mince enough
alliums in a food
processor or by hand
to make 2 teaspoons
to 2 tablespoons.
Combine with 1
tablespoon olive oil
or melted butter to
make a paste.
Separate the skin
covering the breasts
from the meat. Rub
the herb mixture all
over the chicken,
including between the
breast skin and meat.
Proceed as directed.Spices Combine 1 to 4
teaspoons spices with
1 to 2 tablespoons